how to roll pie crust

How to Roll Pie Crust. It was a quiet start to what was usually a busy and hectic Saturday morning. My daughter’s leg was in cast (long story – remind me to tell you about it sometime – basically a soccer game injury!) and so we had no early morning soccer games to attend. The wife was up and out and about, helping feed a friend’s cat on the other side of town, and my second oldest child, had an early morning shift down at Target. Besides my ‘WOOKIE’ (dog) sprawled out and snoring in the closet, the house was eerily quiet. Just the way I liked it!

I got up, stumbled into the kitchen, switched out a K-Cup in the Keurig, and got the coffee flowing. Then I worked myself into the pantry and started rummaging around for something to eat.

I saw the sugar and flour were a bit low, and made a mental note. After all, these were two HUGE ingredients I couldn’t do without. Then I noticed the cinnamon was also a bit on the low side, just past the half mark. This prompted me to grab a nearby notebook and pen and take inventory of what I had on hand. I wasn’t planning on baking a pie anytime soon, but I also didn’t want to suddenly find myself short on common ingredients in the middle of a rush.

I pulled out the sugar, flour, corn starch, vanilla, cinnamon and nutmeg. The powdered sugar, brown sugar and Turbinado Sugar as well.

I made note of their levels, then pried open the fridge and checked on cold ingredients like heavy cream, cream cheese, sour cream and any eggs.

Then I looked in the freezer to see if I had any frozen fruit on hand.

I had some peaches and raspberries left over from the soccer team pie baking party I put on several weeks ago. I also had a number of 12oz bags of frozen blackberries.

That was the last thing I remembered.

When I came to, I was standing over a floured surface, rolling pin in hand, and a FINISHED blackberry pie, ready to be shoved into an ALREADY pre-heated oven?!

The clock on the oven indicated that a good 30 minutes or so had passed, yet I had no re-collection of making and rolling out homemade pie crust, prepping blackberry filling or putting it all together into the pie dish.

How the Hell does that even happen?! LOL!

And since we’re on the topic! I came across this great video that shows quickly, how simple it is to roll pie crust. You’d be surprised how many ways (mostly incorrect) people roll out their pie crust. I was one of them! So I researched and after a bit of time weeding through video after video, found a short and sweet HOW TO tutorial on HOW TO ROLL PIE CRUST by the experts in the field – King Arthur Flour!

Why this particular video? Because it’s right, for one. And don’t take my word for it. Run a quick google search and you’ll see that the technique shown here is a spot on and simple.

Watch the video. If there’s another method which you have used time and time again that’s worked for you, please let me know in the comments below. I’d love to try out other techniques as well. But for you newbies in the pie baking field, I’d definitely start with this technique, before exploring and experimenting!

How to Roll Pie Crust

Lastly, here are a few items I ALWAYS use when making and rolling out pie dough…

Pie mat28''By 20'' Non-slip Silicone Pastry Mat with Measurements
I think I had this mat from the very beginning when I started to bake pie. No more scrubbing! Just rinse the mat in warm soapy water to clean it and its dishwasher safe which for me is huge (I sooooo hate washing by hand!)
bench scraperNorpro Grip-EZ Scraper
With a soft grip santoprene handle and straight-sided rectangular blade, this scraper is the ideal tool to chop and divide cookie dough and pastry dough for rolls and loaves. But for me? It's handy for scraping up ingredients to easily transfer to a mixing bowl or for cleaning flour off your work surface!
rolling pinFarberware Classic Wood Rolling Pin
I have a lot of rolling pins, but this one is my OLD FAITHFUL. No frills, simple and gets the job done! Comfortable, easy grip, rust-proof nylon bearings for smooth rolling action, made from durable, moisture-resistant hardwood and works that dough like a charm!

David Lawyer

Hopelessly addicted to all things pie, from cream pies, to fruit pies, savory pies, and anything else even remotely close like tarts, galettes and beyond! Also be sure to follow on Facebook and Twitter for even more great recipe ideas!


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